1 / 1
Creamy Almond Milk Quinoa Porridge
Warm, nutty, and incredibly creamy, this protein-packed quinoa porridge is a fantastic alternative to your standard morning oatmeal. Simmering the cooked grains in almond milk creates a rich base that absorbs flavors beautifully. A swirl of peanut butter adds a savory depth that balances the natural sweetness of fresh strawberries. You'll love how easily it adapts to whatever fruit or nuts you have on hand.
Equipment
- Stovetop
- Saucepan
Ingredients
- 1/2 cup (85 grams) dried quinoa, rinsed, drained
- 1 1/2 cups (360 grams) water to boil dry quinoa
- 2 cups (498 grams) almond milk or milk of choice
- 1 tbsp. (15 grams) peanut butter (optional)
- 1 tsp. (4 grams) granulated sugar or maple syrup
- 1/2 cup (76 grams) of sliced strawberries or fruit of your choice (banana, peaches, blueberries)
- 1/2 cup of quinoa will double in size when cooked. 1/2 cup quinoa = 1 cup when cooked
Instructions
- 1Rinse the dried quinoa thoroughly under cold water, drain well, and add it to a pot of boiling water. Rinsing removes the natural saponin coating that can make the grains taste bitter.
- 2Boil the quinoa for 18 to 20 minutes until the grains are tender.
- 3Drain any excess water from the pot once the quinoa has doubled in size, then pour in the almond milk and reduce the heat to low. Lowering the heat prevents the almond milk from scorching.
- 4Stir in the sugar or maple syrup and let the porridge simmer for another 5 minutes.
- 5Transfer the cooked quinoa to a bowl and gently stir in the peanut butter, then top with sliced strawberries or your preferred fresh fruit.
Notes
- Yield: Half a cup of dried quinoa will yield about one cup of cooked grains.
- Make ahead: Cook the quinoa in water up to 3 days in advance. When you're ready to eat, simply simmer the pre-cooked grains with almond milk.
- Substitutions: You can swap the almond milk for oat, soy, or regular dairy milk depending on your preference.
Recipe Details
About the Author
